Enchiladas -- healthy style!

Pre-planned meal #2 from last week was chicken enchiladas. I'm not the biggest fan of tex-mex food for multiple reasons. First, I always feel insanely full when I leave those places and second, I smell like the restaurant (or maybe that's just the ghetto ones in Galveston?). Don't get me wrong though, I intend to spend Cinco de Mayo in full force this weekend which means I'll probably be hitting up 2 or 3 tex-mex spots in Houston (mainly for the margaritas). 

I thought if I made the mexican food at home, and without any chips and salsa in sight, I might not eat as much and thus, feel much better after dinner. I wanted to make Enchiladas so I researched what I could leave out/add to deduct some calories and carbs. Don't get stressed when you see the directions; these sound a lot harder to make than they actually were.

Everything looks yellow but I promise it wasn't...I'm bad at instagramming food.

Ingredients

• Salt n' peppa
• 3 boneless, skinless chicken breast halves (6 to 8 ounces each)
• 2 tablespoons vegetable oil
• 2 garlic cloves, minced
• 1/4 cup all-purpose flour
• 1 teaspoon ground cumin
• 1 to 2 tablespoons minced canned chipotles in adobo
  
• 1 can (14 1/2 ounces) reduced-sodium chicken broth
• 8 corn tortillas (6-inch)
• 1/2 cup grated Monterey Jack cheese
• Sliced pickled jalapenos

 Directions

1. In a large skillet with a tight-fitting lid, bring 1 inch salted water to a boil. Add chicken. Cover; reduce heat to medium-low. Simmer 5 minutes; remove skillet from heat. Let chicken steam, covered, until opaque throughout, 12 to 14 minutes. Transfer chicken to a medium bowl; shred with two forks. Set aside.

2. While chicken is cooking, make sauce: In a medium saucepan, heat oil over medium. Add garlic; cook until fragrant, 1 minute. Add flour, cumin, and chipotles in adobo; cook, whisking, 1 minute. Whisk in broth and 1/2 cup water; bring to a boil. Reduce to a simmer, and cook, whisking occasionally, until sauce has thickened slightly, 5 to 8 minutes; season with salt and pepper. Transfer 1 cup sauce to bowl with chicken; toss to combine.

You can see about how thick it should be.

Shredded chicken covered in adobo mixture.

3. Preheat oven to 400 degrees. Pour 1/4 cup sauce into bottom of an 8-inch square baking dish; set aside. Stack tortillas, and wrap in a double layer of damp paper towels; microwave until hot, about 1 minute. Fill each tortilla with chicken mixture; roll up tightly, and arrange, seam side down, in baking dish. Cover with remaining sauce, and top with cheese and sliced jalapenos. Bake until hot and bubbling, 15 to 20 minutes. Let cool 5 minutes before serving.

*Recipe adapted from Martha Stewart 

I served these with some mexican rice. 

--Germs